Portabello Eggs Benedict
Course: BreakfastCuisine: Vegetarian
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutesIngredients
12 baby leeks or asparagus spears
4 large Portabello mushrooms
4 slices ham, cut in half
4 eggs
100 ml mayonnaise
Directions
- Pre-heat oven to 180ºC.
- Blanch the baby leeks or asparagus in boiling water, drain and keep warm.
- Spray the mushrooms with oil and bake in pre-heated oven for about 5 minutes.
- Poach the eggs until just cooked.
- Place the 3 leeks on a plate, the mushrooms on top, then the ham, then the poached egg.
- Top with mayonnaise and serve.